Center-Cut Filet Mignon from Black Angus Steakhouse features a tender, juicy, and perfectly marbled prime beef filet, seasoned and grilled to perfection, presenting a succulent and melt-in-your-mouth texture with a beautifully seared crust.
Equipments
- Grill (charbroiler or gas grill)
- Tongs
- Meat thermometer
- Chef's knife
- Cutting board
- Mixing bowl (for seasoning)
- Basting brush (optional)
- Plate (for resting and serving)
- Timer or stopwatch
Ingredients
- 8 oz (225g) center-cut filet mignon (prime beef)
- Kosher salt
- Freshly ground black pepper
- Olive oil
- Unsalted butter
When preparing your center-cut filet mignon, ensure you select prime beef with excellent marbling to achieve the tender and juicy texture characteristic of the Black Angus Steakhouse. Season the steak generously with kosher salt and freshly ground black pepper to enhance its natural flavors. Using olive oil and unsalted butter during grilling helps create a beautifully seared crust while maintaining moisture. A meat thermometer is essential to monitor the internal temperature for perfect doneness. This Center-Cut Filet Mignon from Black Angus Steakhouse copycat menu delivers a restaurant-quality experience with a melt-in-your-mouth tenderness that you can recreate at home.
Instructions
- Preheat grill to high heat.
- Pat filet mignon dry with paper towels.
- Lightly brush filet with olive oil.
- Season filet generously on all sides with kosher salt and black pepper.
- Let filet sit at room temperature for 20-30 minutes.
- Place filet on hot grill.
- Sear for 2-3 minutes per side until browned and crusted.
- Lower heat to medium (or move filet to cooler part of grill).
- Continue grilling, flipping occasionally, until desired doneness (use meat thermometer: 120-125°F for rare, 130-135°F for medium-rare, 140-145°F for medium).
- Baste filet with melted unsalted butter during last 2 minutes of grilling (optional).
- Remove filet from grill and transfer to plate.
- Tent loosely with foil and let rest for 5-10 minutes.
- Slice with chef’s knife and serve.
Substitution
Center-Cut Filet Mignon from Black Angus Steakhouse copycat menu delivers a tender and juicy prime beef filet with rich marbling and a perfectly seared crust. You can substitute center-cut filet mignon with other tender cuts like beef tenderloin or ribeye if unavailable, adjusting cooking time accordingly. Use a meat thermometer for precise doneness, aiming for 130-135degF for medium-rare. When seasoning, kosher salt and freshly ground black pepper enhance natural flavors, while olive oil helps create a perfect sear. Rest the steak on a plate for 5 minutes before serving to retain juices and maximize tenderness.
Tips
You must let the filet mignon rest at room temperature before grilling to ensure even cooking. Keep the meat thermometer handy to avoid overcooking and achieve your preferred doneness, aiming for 130-135degF for medium-rare. Patting the steak dry before seasoning helps create a better seared crust by reducing moisture. After grilling, always let the steak rest covered loosely with foil to allow juices to redistribute for maximum tenderness.
Nutritions
An 8 oz center-cut filet mignon from Black Angus Steakhouse provides approximately 450 calories, with 35 grams of protein and 35 grams of fat, primarily from healthy monounsaturated fats in the prime beef and added olive oil. This premium cut is rich in iron, zinc, and vitamin B12, essential for energy metabolism and immune support. Seasoning with kosher salt and black pepper adds minimal sodium, ensuring the dish remains nutrient-dense while flavorful. Your choice to baste with unsalted butter enhances richness without significantly increasing saturated fat content.
Storage
To preserve the quality of your Center-Cut Filet Mignon, wrap it tightly in butcher paper or aluminum foil and store it in the coldest part of your refrigerator at 34-38degF. For longer storage, vacuum-seal the filet and freeze it at 0degF or below, ensuring minimal moisture exposure to maintain tenderness. Always thaw frozen filet in the refrigerator overnight to preserve its prime texture and flavor before cooking.
Variation or Alternatives
You can experiment with different seasoning blends such as garlic powder, smoked paprika, or fresh herbs like rosemary and thyme to enhance the filet mignon's flavor profile. Instead of olive oil, try using avocado oil or clarified butter for a higher smoke point during grilling. For a variation in cooking technique, consider finishing the filet in a preheated oven at 400degF after searing to ensure even doneness. Using a cast iron skillet to baste the steak with butter, garlic, and herbs before resting can also add a rich, aromatic element to the dish.
Allergies
Your Center-Cut Filet Mignon from Black Angus Steakhouse contains prime beef, which may trigger allergic reactions in individuals with beef allergies. This dish also includes olive oil and unsalted butter, which could pose risks for those with sensitivities to fats or dairy products. Always inform the restaurant of any food allergies to ensure safe preparation.
Why this recipe?
Center-Cut Filet Mignon from Black Angus Steakhouse is prized for its tender, lean texture and rich, buttery flavor that melts in your mouth. The steak's precise center cut ensures consistent thickness and optimal marbling, delivering a juicy and flavorful bite every time. You will appreciate the expertly seasoned and perfectly seared exterior that enhances the natural beef taste. Creating a copycat version allows you to recreate this premium steakhouse experience at home with controlled quality and fresh ingredients.